Learning The Fine Art of Going With The Flow

A New Four Letter Word that is Six Letters Long

For the past few months, The Big Guy has noticed a bit of a pattern in his health and well being. Due to a suggestion from a work colleague, he decided to go off bread, specifically for the gluten component. He had an immediate response. In a positive way!

So we expanded on the experiment. Ironically, our nephew is gluten intolerant, but we didn’t really understand what that meant. A couple hours of online research gave us a crash course. Firstly, gluten is the glue of human food. IT. IS. EVERYWHERE!!! I challenge you to find a bread, cracker, cereal, or dessert that doesn’t have gluten in it. And if you do, please let me know what it is. Unfortunately, The Big Guy is a Big Lover of all things bread. And cake. And crackers with a smear of cheese. And bread. Did I mention bread? He used to rate Stag and Does based on the “quality” of the kaiser buns and handmade sandwiches he would make with them.

Big bread fan.

However, if that weren’t enough, gluten is in sauces (salad dressings, Worchestshire sauce, marinades and bbq sauce), snack foods (granola bars, pretzels) and pasta (KD?!?!?). This has not only rocked his lunch box, but is has kicked the crap out of my meal planning regimen. I’m not even going to discuss now long it now takes me to find my way through the grocery store, reading the labels on every single product!!

This introduced me to a whole new division of the grocery store – specialty foods! Mind you, I only have a limited selection in the area I living in, so now I’m keeping an eye out at just about every major grocery and bulk food store.

I started with these;

The muffin mix was $4 and change. They went over well.

The cake mix was $5. It was not. Imagine the delicious smell of brownie, followed by the the most dried out, tasteless brownie you have ever had the misfortune of eating. It was worse that that. Yum.

Along with these purchases, I invested in white rice flour, brown rice flour and tapioca flour. And a cookbook. Then I looked into a line of credit to afford this….

This pasta better cook itself, cuz it put me back $10. I now understand why my nephew claims to be the poorest student on campus. While his peers live on spaghetti and other cheap pastas, he’s paying almost as much in rent as he is for his weekly food bill!

Ironically, this past weekend my Dad found this –

…which apparently I’m going to have to drag The Big Guy to, if for no other reason, than I can learn how to cook for him again!

I feel your pain, at least partially, as my “Big Guy” has decided, like your “Big Guy” to stay away from bread, crackers, etc. as much as possible. Totally gluten-free I don’t think I could handle! No sandwiches makes filling the lunchbox fun!! I have found a good recipe for gluten free granola bars, though. I will email it to you…. If I forget, and you want it, remind me!

Absolutely Lynne! Thank you for sharing. It’s going to be a challenge to have separate menus, but I’m pretty sure I can’t afford for three more mouths inhaling this food. I have no problem with making it though!